my favorite thing to cook in the fall

Squash Soup

*one butternut squash, peeled and cut into small cubes
*2-3 apples, any kind but preferably tart, cut into cubes with skin still on them
*1 medium onion, peeled and quartered
*4-5 cloves of garlic, peeled

Toss all of the above in a roaster with a couple tablespoons of good olive oil, a pinch of salt, and a couple pinches of chili powder, and bake for 45 minutes at 400 degrees, stirring once or twice. Put the roasted veggies in a blender with about 3-4 cups of vegetable stock and puree well.

Optional...
Blend the following and then use as a stir-in for the soup: about a cup each of walnuts and either parsley or cilantro, a jalapeno pepper or your favorite hot pepper or a generous sprinkle of red pepper flakes, a tablespoon of apple cider vinegar, and enough water to create a pesto-like consistency.